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Member recipe

Spicy butternut squash soup

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(63 ratings)

Member recipe by


Serves 8

A spicy and warming soup, great for when its cold outside!

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  • 2 tbsp olive oil
  • sprig of rosemary
  • 2 bay leaves
  • 3 garlic cloves crushed
  • 1/2 medium chilli
  • 1 medium butternut squash, peeled and cubed
  • 2 carrots, chopped
  • 1 large potato, peeled and cubed
  • 2 celery sticks
  • 1 medium onion, chopped
  • pinch cumin seeds
  • 1/2 tsp chilli powder
  • pinch smoked paprika
  • 2 pints veg/chicken stock


    1. Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
    2. Add all the remaining ingredients apart from the stock.
    3. Saute the vegetables for 2 minutes until they are fully coated in the spices.
    4. Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
    5. Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
    6. Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

Comments, questions and tips

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28th Oct, 2019
Love this recipe! My family prefers spicy so I add half a scotch bonnet chilli and two small hot ones. Thankfully OH does the chopping....and washes hands several times afterwards. This is incredibly smooth and creamy but a thankfully low calorie count.
Sue Cocks's picture
Sue Cocks
15th Nov, 2018
can you do this in a soup maker
30th Sep, 2018
Delicious sou and so easy. Made some substitutions. Extra carrots and some red lentils instead of butternut squash, sweet potato and a small parsnip instead of potato and dried thyme instead of rosemary. So tasty, will definitely make again.
Margaret Sorohan's picture
Margaret Sorohan
25th Sep, 2018
Delicious. I wanted a spicy recipe and this is lovely. Also, I usually roasted the squash first and then peeled (which I hate!) and this one is peel first and do everything on the hob for a change. I'm sure you could add roasted squash into your pot on the hob if you liked. I had no chili so I added salt and black pepper. I had no smoked paprika so I used paprika instead. Instead of a potato I used a scoop of red lentils.
4th Nov, 2017
Great recipe, I did add some creme fraiche at the end as I thought I had put a bit too much chilli in (I made a double batch). Took this to a family firework party and lots of people (adults and children) enjoyed it.
18th Nov, 2014
Absolutely delish, tasty, yummy lovely. I added some crème fraich
3rd May, 2014
One of the best butternut squash soups I have tasted
viviennefleet's picture
13th Oct, 2013
Absolutely delicious. The best squash soup I've had.
16th May, 2013
Delicious. Enjoyed by all the family. I adjusted the spices a bit . Used one smallish fresh chilli, as my home grown ones are very fiery, and no chilli powder, but upped the paprika to one generous teaspoon, and also added a good teaspoon of cumin powder as well as the seeds, and a bit of fresh thyme because I happened to have some. Served with a generous sprinkle of freshly ground black pepper. As others have said, you can adjust the seasonings of this recipe according to your own taste. This worked well for us.
15th Mar, 2013
I love this soup, I've just made my second batch this week! I used lazy chilli instead of fresh as that's what I had in, also use chicken stock as I think it adds more flavour. Lovely with a swirl of creme fraiche when serving, perfect for this cold weather!


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